Parmesan Tart, Candied Tomatoes, and Bayonne Ham Recipe

Ingredients:

• 1 pre-made pie crust
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 2 eggs
• Salt and pepper to taste
• 1 pint cherry tomatoes
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 8 thin slices of Bayonne ham

Instructions:

1. Preheat oven to 375°F.
2. Roll out pie crust and place into a 9-inch tart pan.
3. In a medium bowl, whisk together the Parmesan cheese, heavy cream, eggs, salt, and pepper.
4. Pour the mixture into the pie crust and smooth out the surface.
5. Bake in the oven for 20-25 minutes, or until the filling is set and the crust is golden brown.
6. Mix the brown sugar and balsamic vinegar in a small saucepan over medium heat. Cook until the mixture boils and thickens.
7. Add the cherry tomatoes into the saucepan and stir until they are coated with the mixture.
8. Continue to cook for 5-7 minutes or until the tomatoes are softened and slightly caramelized.
9. Remove the tomatoes from heat and let cool.
10. Arrange the slices of Bayonne ham on top of the tart.
11. Serve the tart warm or at room temperature, topped with the candied tomatoes.

Verdict:

This Parmesan tart with candied tomatoes and Bayonne ham is a delightful combination of savory and sweet flavors. The tangy balsamic vinegar adds a nice contrast to the creamy Parmesan filling and the salty ham. The candied tomatoes are a perfect addition to this tart, offering a sweet burst of flavor with each bite.

Serving Suggestions:

This dish is perfect for a brunch or lunch gathering with family and friends. It can also be served as an appetizer and cut into small bites. Serve with a side salad of mixed greens for a complete meal.